Breakfast, Dinner, Food, Lunch, Recipes, Required Reading, Vegetables

Eating out and a side dish recipe…

As a general rule, our family does not eat out during the week.  Establishing this family “rule” has helped in many ways.  We save money, we spend more time together at the table than time at a busy restaurant waiting for a table, and we eat healthier.  On the weekends we will sometimes eat out once or twice and we have found a couple of places in our little town that really work for us. We particularly love a little Thai place called Cocodine.  Cocodine orders these amazing young coconuts straight from Thailand and the little boys LOVE having a coconut and we all enjoy the awesome curries.   The owners know us by now and they always bring us extra veggies instead of rice.

Sharing a Coconut
Sharing a Coconut

Another favorite spot we go to is a breakfast joint called Sin of Cortez. They offer this amazing sausage straight from our local University farm and they also offer several delicious veggie scrambles.

Sin of Cortez also serves up some yummy gluten free pancakes which is a great weekend treat for all of us once in a while – life’s too short to NEVER eat pancakes – and how great to find a gluten free option at a restaurant!!  Eating out is totally possible and should still be enjoyed once in a while and finding the right places to go is essential!  For more advice on how to manage eating out, check out this article that I recently posted to my Facebook page as well.

Here is a fun spaghetti squash side dish recipe that could also be made into a main dish by simply adding in some diced chicken, ground beef, or any other protein of your choice.

Scrumptious Spaghetti Squash

1 spaghetti squash

1 yellow onion, diced

2 garlic cloves, minced

1 zucchini squash, diced

½ cup sliced kalamata olives

1 tablespoon capers

1 tablespoon coconut oil

1 tablespoon dried basil

½ cup chicken broth

Sea salt and black pepper to taste

Cut the spaghetti squash in half, remove the seeds and cook the spaghetti squash in a pressure cooker for 15 minutes or bake at 350 for 1 hour.  Saute the onions in a large skillet in the coconut oil until they start to carmelize.  Add the garlic and zucchini and saute for another 4-5 minutes.  Using a fork, scrape out the insides of the spaghetti squash and add to the skillet. Add the remaining ingredients as well and cook together another 4-5 minutes.


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Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Fresh coconuts are amazing!

  2. Josh AM says:

    Thanks for the great blog. Recently I got into paleo and have been on a quest for information. Eating out can be a challenge (especially with friends). Breakfast seems to be the easiest time to eat out paleo.

    Thanks again and happy holidays!

  3. This is a direct quote from my husband who, up until six months ago, thought a side of french fries was his vegetable. “This is the best side dish you’ve ever made, Babe! Not just the best Paleo side dish, THE best one ever.” Success!

    1. Sarah says:

      Hurray Susan!!!! : )

  4. My husband’s favorite veggies are plain corn and peas (yuck!), but he ate two huge helpings of the spaghetti squash. I about fell out of my chair when he got up for seconds. I served it with your roast chicken. My picky 3-year old daughter ate several bites of the squash (shocking me again) and could not get enough of the chicken. Keep up the good work!

    1. Hurray Erin!!! That’s so awesome, thank you for telling me! : )

  5. Spaghetti squash cut side up or down to bake? Any water in the pan? Also, just started listening to your podcast and love it!

    1. Cut side down to bake with about 1/4 cup of water in the pan. : ) You can also put the whole thing in the microwave, just puncture it a with a fork a few times first, cook it for about 6 minutes, rotate it and cook another 6. (might need to go longer if it’s big)

  6. Karen says:

    I made the squash tonight (just without zuccini, since I didn’t have any), very, very good! Even the picky 6 year old finished his!

  7. First time making spaghetti squash, YUM!!

  8. love Sin of Cortez! good to know you are Chico Natives!

  9. Sarah C says:

    Have you found a good way to cut a spaghetti squash in half without risking cutting your hand off? I have cooked them numerous times, but it’s the hardest thing to cut! Need help 🙂 Thanks!!

    1. I like to cook the whole thing in the microwave for about 8-15 min (depending on the size of the squash) and then it’s easy to cut in half! You can also bake it whole if you would rather. : ) Here’s a great link showing you how to do both ways.

  10. I have found a great breakfast, its fast and easy, and its gives you a break from eating eggs every day! I cook a squash, either pumpkin or butternut or even spaghetti. scoop it out, and put in refrig., so its ready to go in the AM. I put about a 1/2 cup into a bowl and microwave it, then stir in, red palm oil, almond butter, a little coconut milk and season with sea salt, cinnamon, seaweed flakes, and a little honey depending on what squash i use.Stir all together and enjoy! Its my new version of hot cereal!

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